Avocado Salad with Orange-Wasabi Glazed Chicken

Avocado Salad with Orange-Wasabi Glazed Chicken

Darren Bezanson 0

"A very flavorful salad accented with sliced grilled chicken that has been glazed with a caramelized orange and wasabi sauce."

Ingredients 45 m {{adjustedServings}} servings 515 cals

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Original recipe yields 5 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 515 kcal
  • 26%
  • Fat:
  • 18.7 g
  • 29%
  • Carbs:
  • 59.2g
  • 19%
  • Protein:
  • 27.4 g
  • 55%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 99 mg
  • 4%

Based on a 2,000 calorie diet

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  1. Preheat oven to 400 degrees F (200 degrees C). Slice chicken strips and set aside.
  2. In a large, nonreactive pot, heat sugar and water together over medium high heat, stirring occasionally, until caramelized to a deep amber color. Remove from heat and slowly (and very carefully--use an oven mitt!) add wine. Return to heat and stir until all particles are dissolved. Stirring constantly, add orange juice and wasabi, adjusting the amount to taste.
  3. Brush chicken strips with the glaze, and then place on a baking sheet. Bake in the preheated oven until heated through.
  4. While chicken is warming, toss together the tomatoes, red onion, cilantro, lime juice, avocados, salt, pepper and hot sauce. Adjust seasonings to taste, and spoon mixture onto the greens. Top with warmed chicken strips and serve.
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Reviews 13

  1. 15 Ratings


First of all, like others have mentioned, I had trouble with the glaze. I tried twice. The first time, all the water evaporated, leaving a crispy, sugar powder. The second time, I didn't let it get to this point, but the resulting glaze was too watery. This stuff is my fault. I'm sure that making a caramelized-glaze is one of those things that I should have learned in home ec. But there are major problems with the ratios of ingredients. The orange actually overpowers the wasabi! I increased the wasabi by 5 times, and the orange was still overpowering. I would probably only use 2T to 1/4 c of orange juice. Also, the sauce is much too sweet. At least in these proportions, the sugary-orange wine glaze does not compliment the wasabi taste. The orange/wine glaze is really delicious, though. I gave the recipe two stars because this combination is so unique that I'm sure that just a few changes could make this a really wonderful dish -- just not in its current form.


My hubby and I thought this was very refreshing. The fresh lime juice was an excellent addition. We brushed the chicken with the glaze while it cooked on the grill and added the extra glaze (once it cooled) to the salad. Thanks.


You can save yourself a lot of trouble by using 1/3 cup orange juice concentrate instead of orange juice, and reducing the amount of wine. Add only what water you need to get the desired consistency. Warm gently in a saucepan to meld flavors. Do not worry about a raw alcohol taste, as it will continue to cook off as the chicken cooks.